Chocolate Lava Cake(qiao ke li rong yan dan gao ling shi bai de xiang xi bu zhou fen jie ban )

Chocolate Lava Cake

Introduction:

"This dessert is full of sweetness and surprise! Soft skin, heart is hot flowing chocolate magma, coupled with the mellow aroma of rum, is a very attractive cake. Of course, calories are also relatively high. It's especially suitable to enjoy slowly in cold winter

Production steps:

Step 1: prepare the ingredients you need. To make this kind of chocolate lava cake and classic chocolate cake, the best taste is the favna chocolate imported from France. Although the price is high, it is really fragrant and mellow. This time, the more common baking chocolate I used was melerson's, and the taste was also good.

Step 2: put the weighed butter and chocolate into the basin and prepare to melt.

Step 3: in the basic production of baking, many of them need this kind of water-proof melting, which is also called "water bath method". Put boiling water in the pot, turn down the heat, and then put the butter and chocolate in the pot, so that the two slowly blend and constantly stir in the middle. Cool down and put it to about 35 ℃ for standby.

Step 4: in order to taste better, it is necessary to add a large spoon of rum.

Step 5: the key step is to kill the whole egg. The first is a mixture of whole eggs and sugar

Step 6: the whole process takes about 10 minutes. In order to get better results, water bath method is also needed here. Pour cold water into the pot, turn down the heat and slowly heat it up. During this period, use the manual egg beater continuously to stir. When the temperature of the human body is reached, turn off the heat and use the electric egg beater. Do not fire water bath, or directly into the egg flower. Turn the beater to gear 3 and stir for about 2 minutes. This is the state.

The seventh step: now the egg color is shallower, the foam is very much, the volume also becomes bigger. Continue to stir about 3 minutes, the color has become lighter, the volume has become twice the original.

Step 8: the eggbeater will have a little rest, and the motor will burn down for a long time. Then about 3 minutes later, we can see that the egg has been striated. And the foam has become very subtle, and the egg white has basically turned white.

Step 9: the state of completely dispersing is: the egg liquid is satin ribbon, flowing from top to bottom, and the falling trace slowly disappears within 5 seconds, so it is considered successful.

Step 10: sift the low gluten flour into it and mix it evenly with a rubber scraper.

Step 11: pour in the melted chocolate liquid, stir while pouring, and stir evenly with a scraper.

Step 12: the chocolate batter should be thick. If it is diluted, it will not succeed. At this time, put the chocolate batter in the refrigerator for half an hour.

Step 13: spread edible oil or liquid butter on the edge of the cake mold, so as to demould the cake after baking. At the same time preheat the oven 220 degrees.

Step 14: put the refrigerated cake paste into the mold and fill it with 70%.

Step 15: bake at 220 ℃ for 8-10 minutes. This is the key to high temperature fast baking, so that the skin quickly cooked and the heart is still soft and slippery.

Step 16: another one. It's delicious at the end!

Materials required:

Dark chocolate: 70g

Butter: 55g

Low gluten flour: 30g

Eggs: 2

Fine granulated sugar: 20g

Note: this cake is not too difficult, but the key steps, especially the whole egg whipping, are very important. It directly affects the taste of the cake and whether it can succeed or not.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Rong Yan Dan Gao Ling Shi Bai De Xiang Xi Bu Zhou Fen Jie Ban